The water-soluble extract of goat cheese : a high flavour fraction

International audience

Etude des composés volatils de la racine d'Angelique (Angelica archangelica) par couplages CPG-SM et GPG-IRTF

numéro spécial; National audience

Cationisation des esters de coenzyme A dans une matrice basique en LSIMS

National audience

Characterising freshly distilled brandies according to their origin: a Gas Chromatography-Olfactometry study

Defensive secretions of nymphs and adults of five species Pyrrhocoridae (Insecta : Heteroptera)

International audience

Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic monoenoic acids formed in frying oils

International audience

Transfers of small analytes in a multiphasic stirred fruit yoghurt model

International audience; The transfer of small analytes in a multiphasic stirred fruit yoghurt model, made of a pectin gel aimed to mimic fruit pieces and of a dairy gel done with milk acidified by glucono-δ-lactone hydrolysis, have been studied. The concentration gradients between the pectin gel and the dairy gel were the driving force for the migration of small analytes (i.e. water, protons and colorants). Water migrated from the dairy to the pectin gel, causing modifications in the water content of both gels and an equilibration of their water activity at 0.938±0.003. Inversely, protons migrated from the pectin to the dairy gel. These changes in composition of both gels being likely to ha…

Comparison of the structures of cyclic fatty acid monomers isolated from heated linseed and sunflower oils

International audience

Food flavour analyses: traditional and new challenging methods

Flavour research at the dawn of the twenty-first century

International audience

Dossier de travaux publications

*INRA Centre de Dijon, Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Centre de Dijon, Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA)

Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS

Dark chocolates develop several organoleptic characteristics depending on cocoa origin, cocoa variety and fabrication process. These parameters influence the chemical composition of the chocolates, and among other components volatile organic compounds (VOCs) responsible for aroma mainly determine their sensory perception. Sensory evaluation is able to discriminate chocolates with various organoleptic properties. Proton Transfer Reaction Mass Spectrometry (PTR-MS) is capable of monitoring VOCs released in foodstuffs headspace at ppb level in real time. But is PTR-MS able to discriminate chocolates as sensory analysis does? To answer this question, 192 dark chocolates produced from cocoa bean…

Occurence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oil

Mono trans geometrical isomers of 20:5 n-3 and 22:6 n-3 were detected in liver lipids of rats fed heated linseed oil. The isomers were identified as being 20:5 h5c,8c,11c,14c,17t and 22:6 h4c,7c,10c,13c,16c,19t. These fatty acids were isolated as methyl esters by preparative high-performance liquid chromatography IHPLC) on reversed phase columns followed by silver nitrate thin layer chromatography (AgNO3-TLC). The structures were identified using partial hydrazine reduction, AgNO3-TLC of the resulting monoenes, oxidative ozonolysis of each monoene band, and gas-liquid chromatography (GLC) of the resulting dimethyl esters and monomethyl esters. Fourier-transform-infrared spectrometry confirm…

Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry

15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…

Metabolism of ricinoleic acid into gamma-decalactone : beta oxidation and long chain acyl intermediates of ricinoleic acid in the genus Sporidiobolus sp

International audience

Screening contact allergens from cosmetics using an optical biosensor

Identification du (-) spathulénol dans l'huile essentielle de bourgeons de cassis (Ribes nigrum L.)

National audience

Production d'arôme de noix de coco (pentyl-6-alpha-pyrone) par le champignon filamenteux Trichoderma

National audience

Gas chromatography-mass spectrometry and tandem mass spectrometry in the analysis of fatty acids

chap. 15; International audience

3-hydroxy-5-methyl-2-hexanone, a new compound characterized by a melted cheese flavour in dairy products

International audience

Dynamic headspace analysis of emmental aqueous phase as a method to quantify changes in volatile flavour compounds during ripening

International audience

Cyclic monomers of fatty acids

56 ref. chap. 4; International audience

Real time monitoring of the metabolic capacity of ex-vivo rat olfactory mucosa by on-line PTR-MS

Real time monitoring of the metabolic capacity of ex-vivo rat olfactory mucosa by on-line PTR-MS. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release

From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. 250. american chemical society national meeting

In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compounds

Livre ISBN-13 : 978-3-902811-91-2; International audience; Atmospheric pressure chemical ionization mass spectrometry (APCI-MS) or proton transfer reaction mass spectrometry (PTR-MS) has been in use frequently for in vivo aroma release studies. In APCI-MS, protonated water clusters formed from moisture in the expired air are used as reagent ions. Yet the influence of a change in relative water content in the ionization gas on the data collected have been rarely studied and conflicting results were obtained. In this context our first objective was to study the impact of water content of the expired air on the level of aroma release measured by APCI-MS and to compare with the results obtained…

Structure elucidations of minor components in heated fats

National audience

Comparative study of bioconversion of ricinoleic acid into gamma-decalactone by Sporidiobolus spp.

International audience

Potentially tasty peptides from goat cheese identified by combined mass spectrometry methods

International audience

Chemical and sensory effects of the intense sweeteners aspartame acesulfame k, sodium saccharinate and cyclamate orange flavours soft drinks

International audience

Identification of an oviposition-deterring pheromone in the eggs of the european corn borer

The chemical ionisation mass spectra of alcohols

National audience

On line hydrogenation in GS-MS analysis of cyclic fatty acid monomers isolated from heated linseed oil

International audience

Etude des transferts entre phases au sein d'une matrice laitière aux fruits

National audience

Analysis of brandy headspace by Proton-Transfer-Reaction Mass Spectrometry at high ethanol content

Analysis of brandy headspace by Proton-Transfer-Reaction Mass Spectrometry at high ethanol content. 9. in Vino analytica scientia symposium

Cheeses from goat milks with or without às1-casein

International audience

Competitive binding of aroma compounds by beta-cyclodextrin

International audience

Flavour release at the interfaces of stirred fruit yoghurt models

Abstract Model matrices consisting of a pectin and a dairy gel were investigated to study the transfer of flavour compounds between the different phases of stirred fruit yoghurt. Using a full factorial experimental design, different parameters (storage temperature, initial flavour concentration in the pectin gel and fat content of the dairy gel) were studied. The kinetics of the migration of flavour compounds between the two gels were investigated using a novel SPME method, where a Carboxen/Polydimethylsiloxane fibre was directly inserted into the pectin gel. Flavour compounds were predominantly retained in the pectin gel and thus, the presence of fat in the dairy gel did not affect their t…

Volatile components of ripe fruits Morinda citrifolia and their effects on Drosophila

International audience

Flavonoid constituents of Stachys aegyptiaca

International audience

Calling behaviour of female Periplaneta americana : Behavioural analysis and identification of the pheromone source

56 ref.; International audience

A gas chromatography-olfactometric study of cooked cured ham-impact of sodium nitrite

International audience

Collecting and analysing in vivo aroma release and perception by pairing nosespace PTR-ToF-MS and Temporal Dominance of Sensations

Hydrocarbon chemotypes of some blackcurrant cultivars (Ribes sp)

The hydrocarbon fractions of the essential oils of 11 cultivars of blackcurrant (Ribes spp) buds originating from collections in France and Australia have been submitted to GC/MS analysis. The major monoterpene and sesquiterpene hydrocarbons define chemotypes which have been conventionally described by a letter-based formula. Whereas four monoterpene chemotypes previously reported are confirmed, eight sesquiterpene chemotypes have to be redefined. They involve: δ-elemene, β-caryophyllene, γ-elemene, α-humuiene, alloaromadrene, germacrene D, γ-cadinene, and two unknowns. The different cultivars examined and their corresponding chemotypic formulae have been discriminated by principal componen…

Production and toxicity of linear from and lactone from of 4-hydroxy decanoic acid by Sporidiobolus sp.

International audience

The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies

International audience; 23Na NMR spectroscopy has been used to study the effects of Na+ ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and 23Na T1 relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0-3% (w/w) sodium content. 23Na single-quantum (SQ) and double-quantum-filtered (DQF) NMR experiments performed on these systems provided evidence for a bound sodium ion fraction in a specifically ordered environment. These results have allowed us to propose a model for the carrageenan gelation mechanism in the presence…

Etude des composés volatils de produits alimentaires par couplage "headspace-chromatographie gazeuse-spectrométrie de masse"

National audience

Gas chromatography / Infrared spectroscopy

International audience

Interactions between Streptococcus thermophilus and thermophilic lactobacilli strongly affect its growth during pressing of swiss-type cheeses

National audience

Flavour and Mass Spectrometry

The flavour of food, commonly called ‘taste’, is an essential determinant of food choice by the consumer. Flavour perception in the mouth results from at least two sensory modalities, aroma and taste, due to odour-active and taste-active compounds released from the food matrix on eating. Instrumental assessment of flavour should characterise odouriferous molecules present in the volatile organic compounds of food and sapid components, essentially present in the non-volatile fraction of food. Mass spectrometry (MS) plays a fundamental role in the studies dedicated to flavour characterisation. Coupled with gas chromatography (GC) and benefitting from the latest development in multidimensional…

Development and optimisation of an APCI source coupled to an ion trap mass spectrometer for in-vivo flavour release analyses during food consumption

National audience

Spectrométrie de masse

chap. 46; National audience

Variation in levels of aroma compounds of goat cheeses during ripening

National audience

The use of omission tests to determine flavour-active compounds in food

National audience

Impact of small hydrophobic and hydrophilic molecules on the flavour of goat cheese

International audience

Dark chocolates organoleptic differences: a PTR-ToF-MS success story

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…

Influence of nitrogen on accumulation of isosojagol ( a newly detected coumestan in soybean ) and associated isoflavonoids in roots and nodules of mycorrhizal and non-mycorrhizal soybean

International audience

Comparison of 3 ionisation methods - electron ionisation, chemical ionisation and atmospheric pressure photoionisation - for the characterisation of volatile organic compounds (VOCs)

International audience; Gas chromatography (GC) is a reproducible, robust, selective and sensitive method to analyse volatile organic compounds (VOCs) in a wide range of applications. The separated analytes are generally characterised by mass spectrometry (MS) under vacuum conditions. The main ionisation method is the Electron Ionisation (EI): high energy exchanges occur, causing reproducible molecular fragmentations. Chemical Ionisation (CI) is another ionisation method where a reactive gas (i.e. methane or ammonia) is ionised to form reactant ions. GC-MS can also be conducted under atmospheric pressure. Atmospheric Pressure PhotoIonisation (APPI) is the most recent source [1]. Emitted pho…

Aromas of soft fruits: black chokeberry, crowberry, elderberry, blueberry, strawberry, raspberry, blackcurrant

In vitro and in vivo flavour release studies using atmospheric pressure ionization mass spectrometry (APCI and PTR): quantitative aspects

26e Congrès de la Société Française d'Electrophorèse et d'Analyse Protéomique ; 26e Journées Françaises de la Spectrométrie de Masse ; SMAP = Spectrométrie de Masse et Analyse Protéomique; absent

Identification of Key Gin Aroma Compounds

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

New insights in vertebrate >

International audience

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures

This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…

Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…

Influence of source parameters on detection of aroma compounds and their fragmentation using PTR-SRI-ToF MS

CD-ROM Supplement; absent

Cheese flavour

International audience

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studie…

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry

More clues of the occurrence and flavor impact of solerone in wine

International audience

Aroma volatile metabolites at olfactory mucosa level evidenced by in vitro PTR-Tof-MS studies

International audience; Olfactory mucosa can metabolize odorants through various enzymatic mechanisms participating in their clearance and therefore in the termination of the olfactory signal. Preliminary ex-vivo studies using headspace-GC revealed the formation of volatile metabolites when odorant molecules were injected above a fresh explant of rat olfactory mucosa. However, this method did not allow accessing the data during the first five minutes of contact between the odorant and the mucosa, thus limiting the olfactory biological significance. Using a direct-injection mass spectrometry technique (PTR-MS) we have been able for the first time to investigate the first moments of the enzym…

Production of chlorinated phenyl compounds by Bjerjandera adusta

International audience

Male sex pheromone of cockroach Eurycotis floridana (Walker) (Blattidae, Polyzosteriinae): role and composition of tergites 2 and 8 secretions

0098-0331; In Eurycotis floridana, the male calling behavior is associated with the exposition of epidermal glands located under tergites 2, 7, and 8. 4-Hydroxy-5-methyl-3(2H)-furanone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone were recently identified as the specific components of tergite 7 secretion. Methylene chloride extracts of tergite 7 and its major compound 4-hydroxy-5-methyl-3(2H)-furanone attract the conspecific females at a distance. Methylene chloride extracts of tergite 8 are also attractive at a distance to the females, whereas extracts of tergite 2 had no effect on males and females. Our GC investigations showed the absence of specific compounds in tergite 2 secretions. The GC…

Production d'arôme de noix de coco (pentyl-6-alpha pyrone) par le champignon filamenteux trichoderma

National audience

The NAOMI (Nasal Odorant Metabolites) consortium: an international, multidisciplinary consortium investigating how metabolites resulting from nasal enzymatic odorant metabolism can shape odor perception

International audience; A functional sense of smell is essential for evaluating and enjoying food, receiving information about conspecifics, and detecting threats via airborne chemical cues. Olfactory dysfunction has been associated with an impaired quality of life, reflected by a higher incidence of undesirable mental states such as depression and social insecurity. Addressing and overcoming related olfactory dysfunction issues require a detailed understanding of peripheral and central processes involved in olfaction. Consequently, there is a growing body of research unravelling molecular and cellular interactions that shape olfactory sensation. Recent studies have demonstrated that in the…

Goat cheese flavour , identification of the character flavour impact compounds

International audience

Analysis of headspace of flavour compounds using PTR-ToF Mass Spectrometry: optimisation of acquisition parameters

National audience

PTR-SRI-ToF-MS analysis of aroma compounds: influence of drift tube E/N ratio on sensitivity and fragmentattion

Livre ISBN-13 : 978-3-902811-91-2; International audience; The aim of this work was to compare detection and fragmentation patterns of aroma compounds obtained with three different precursor ions and several E/N source parameter values with the proton transfer reaction (PTR-MS) methodology. The reactant ions H3O+, NO+ and O2+. were generated in a Switchable Reagent Ions (SRI) source of a PTR-ToF-MS (Ionicon 8000, Innsbruck, Austria). Precursor ions plasmas were characterized at different E/N ratio in the drift tube. For proton transfer reaction, the hydronium primary ion was the most abundant ion (> 80%) for all E/N ratios above 120 Td, but the sensitivity decreased quickly with the highest…

Infrared spectroscopic study of beta-lactoglobulin interactions with flavor compounds

International audience

More clues about Sensory Impact of Sotolon in Some Flor Sherry Wines

The olfactory impact of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone] in wines was first demonstrated in botrytized wines. In sherry wines it was recently found to occur at concentrations varying from 0 to 500 ppb. The olfactory detection threshold of a sample of purified racemic sotolon was determined to be lower (15 ppb) in white wine than its concentration in most sherries. Its flavor impact in sherries was calculated to be between 1 and 25 OUV. Using MCA of the data obtained from 22 wines (white wines, rancios, Spanish and French sherries) during two tasting sessions by wine professionals, significant positive correlations were found-between the concentration of sotolon and the typica…

Handbook of fruit and vegetable flavors

Acting as chemical messengers for olfactory cells, food flavor materials are organic compounds that give off a strong, typically pleasant smells. Handbook of Fruit and Vegetable Flavors explores the flavor science and technology of fruits and vegetables, spices, and oils by first introducing specific flavors and their commercialization, then detailing the technical aspects, including biology, biotechnology, chemistry, physiochemistry, processing, analysis, extraction, commodities, and requirements for application as food additives. With chapter authors representing more than ten different countries, this handy reference provides a comprehensive view of this evolving science.

Representativeness of coffee aroma extracts : a comparison of different extraction methods

International audience

Determination of the taste active compounds of a goat cheese water-soluble extract

International audience

The defensive secretion of Eurycotis floridana (Dictyoptera, Blattidae, Polyzosteriinae): chemical identification and evidence of an alarm function

0965-1748 doi: DOI: 10.1016/S0965-1748(97)00033-7; The defensive secretion of the cockroach Eurycotis floridana was believed to contain only (E)-2-hexenal. However, we have shown it consists of 40 components, of which 30 were tentatively identified. (E)-2-Hexenal, (E)-2-hexenol and (E)-2-hexenoic acid represented approximately 98% of the organic phase. The other 2% included 10 aldehydes, 10 alcohols, four acids, two lactones and one ether. Four compounds are novel insect exudates: 3-ethoxyhexanal, 3-hydroxyhexanal, [(E)-1-pentenyl]-4-propyl-1,3-dioxane and 3-[(E)-2-hexenoxyl-hexanal. In addition to its well-known allomonal function, we have demonstrated that the defensive secretion also act…

Le couplage chromatographie en phase gazeuse-spectrométrie infrarouge à transformée de Fourier (CPG/IRTF) dans l'analyse des acides gras d'origine biologique

National audience

Composition and major odorous compounds of the essential oils of Bifora radians, an aldehyde-producing weed

International audience

Relevance of omission tests to determine flavour-active compounds in food : application to cheese taste

International audience

Odorant-odorant metabolic competitions: ex vivo inhibition of the mammary pheromone catabolism

International audience

New insights in vertebrate 'biotransfolfaction'

International audience

Study of the water-soluble fraction of goat cheese

International audience

Determination of taste-active compounds of a bitter camembert cheese by omission tests

The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…

A real-time in-vivo approach to explore tannins effect on aroma release and perception of red wine after air exposition

Determination of key aroma compounds of Gin by GC-O and GC-MS

National audience

Les lipides et la flaveur des produits laitiers

National audience

Retention behaviour of volatile compounds in normal-phase high-performance liquid chromatography on a diol column

Abstract Retention data on a diol column for over 300 compounds of the chemical classes usually contained in aroma extracts of plants and foodstuffs are reported. A concept that largely corrects for minor fluctuations of the mobile phase composition and of the flow-rate was used to measure capacity factors. The mobile phase was composed of pentane and diethyl ether. The high volatility of these two solvents makes the method perfectly adaptable to the prefractionation of aroma extracts and the semi-preparative isolation of compounds. Non-polar compounds such as hydrocarbons are not retained on diol. Polar compounds can be readily eluted, with the exception of strong acids and bases.

Fractionation of the water-soluble extract of a cheese made from goats'milk by filtration methods : behaviour of fat and volatile compounds

International audience

Normal-phase high-performance liquid chromatography of volatile compounds selectivy and mobile phase effects on polar bonded silica

International audience

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

 ; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…

Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory properties

International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…

Goat cheese flavour compounds

National audience

Développement des caractéristiques biologiques et sensorielles des fromages de chèvre. Etude interespèce par échange de la matière grasse et du lait écrémé de laits de vache et de chèvre

National audience

Biosynthesis, chirality and flavour properties of the lactones formed by Fusarium poae

International audience

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

Chemotaxonomy of the essential oils of the blackcurrant buds (Ribes sp.) from major terpenes (hydrocarbons and oxygenated compounds)

International audience

Conversion of oleic acid to 10-hydroxystearic acid by Nocardia paraffinae

International audience

Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone.

Interactions between a well-characterized protein, beta-lactoglobulin, and two flavor compounds, beta-ionone and gamma-decalactone, were studied by 2D NMR spectroscopy. NMR spectra were recorded in aqueous solution (pH 2.0, 12 mM NaCl, 10% D(2)O) under conditions such that beta-lactoglobulin is present in a monomeric state. TOCSY and NOESY spectra were recorded on the protein and the complexes between protein and ligands. The spectra of the NH-CH(alpha) region showed the cross-signals due to the coupling between N- and C-bonded protons in the polypeptide backbone. The observed chemical shift variations in the presence of ligands can be assigned to changes in the protein conformation. It app…

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

International audience

Regulation of the synthesis of aryl metabolites by phospholipid sources in the white-rot fungus Bjerkandera adusta

The white-rot basidiomycete Bjerkandera adusta was cultivated in a liquid medium enriched with l-phenylalanine and various phospholipid sources (lecithin, egg yolk and asolectin). Three aromatic metabolites (benzaldehyde, benzyl alcohol and benzoic acid) were produced under these culture conditions. High concentrations of benzaldehyde (404 mg l–1) were obtained when the cultures were supplemented with 10 g lecithin l–1. Benzyl alcohol production was promoted when the strain was grown with 5 or 10 g lecithin l–1. In the absence of or with a low concentration of lecithin (2.5 g l–1), benzoic acid was the major aryl metabolite synthesized. The results presented here indicate that aryl alcohol …

Identification d'arômes par CPG-SM

National audience

The standard GC retention index library of flavour compounds

International audience

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

International audience; Introduction: Aroma of dark chocolate depends on process and cocoa origin and variety. A sensory analysis of 206 standardized chocolates produced from various cocoa beans classified them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the chocolates volatilome [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. Methods: A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the aroma released in their nose were simul…

Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature

Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium

Composition and physico-chemical characteristics of goat milks containing the A or O alpha-s1 casein variants

Prefractionation of aroma extracts from fat-containing food by high-performance size-exclusion chromatography

A method for the prefractionation of aroma extracts of fat-containing food using high-performance size-exclusion chromatography is presented. The aim was to obtain a fraction of volatile compounds with a residual triglyceride content as low as possible, in order to allow its direct analysis by gas chromatography. Two different mobile phases, diethyl ether and dichloromethane, were tested and the elution volumes of triglycerides and a large variety of aroma compounds were measured. The quality of separation between triglycerides and volatile compounds as a function of column load was studied. The method was successfully applied to the analysis of goat cheese volatiles.

Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

International audience

A possible oviposition deterring pheromone in the European corn borer

Gas chromatography-mass spectrometry and gas chromatography-tandem mass spectrometry of cyclic fatty acid monomers isolated from heated fats

International audience

Chemical and sensory effects of intense sweeteners on the flavour of diet orange soft drinks

International audience

An atmospheric pressure chemical ionization-ion-trap mass spectrometer for the on-line analysis of volatile compounds in foods: a tool for linking aroma release to aroma perception

An atmospheric pressure chemical ionization ion-trap mass spectrometer was set up for the on-line analysis of aroma compounds. This instrument, which has been successfully employed for some years in several in vitro and in vivo flavour release studies, is described for the first time in detail. The ion source was fashioned from polyether ether ketone and operated at ambient pressure and temperature making use of a discharge corona pin facing coaxially the capillary ion entrance of the ion-trap mass spectrometer. Linear dynamic ranges (LDR), limits of detection (LOD) and other analytical characteristics have been re-evaluated. LDRs and LODs have been found fully compatible with the concentra…

Novel scheme for biosynthesis of aryl metabolites from L-phenylalanine in the fungus Bjerkandera adusta

International audience

Chemical and sensory effects of the intense sweeteners aspartame , acesulfame K ,sodium saccharinate and cyclamate on orange flavoured soft drinks

International audience

Gas chromatography-fourier transform infrared spectrometry in the analysis of fatty acids

chap. 17; International audience

Production, identification , and toxicity of gamma - decalactone and 4-hydroxydecanoic acid from Sporidiobolus spp.

International audience

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception

International audience

Isolation and identification of (3z,6z,8e)-3,6,8-dodecatrien-1-ol Reticulitermes santonensis Feytaud (Isoptera, Rhinotermitidae): Roles in worker trail-following and in alate sex-attraction behavior

International audience

Composition of the essential oils of blackcurrant buds ( Ribes nigrum L. )

International audience

Applications de la spectrométrie de masse par réaction de transfert de proton (PTR-MS) dans l'analyse des arômes alimentaires

Applications de la spectrométrie de masse par réaction de transfert de proton (PTR-MS) dans l'analyse des arômes alimentaires. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

Defensive secretions of nymphs and adults of five species of Pyrrhocoridae (Insecta: Heteroptera)

Abstract The chemical composition of the defensive secretions of the nymphs and the adults of Dysdercus fasciatus was investigated. Thirty compounds were identified from the nymphal posterior dorsoabdominal glands, and 34 from the adult metathoracic glands of both sexes. The data were compared with those reported for other species of Pyrrhocoridae. For the species Dysdercus cingulatus, D. fasciatus , and Pyrrhocoris apertus , 63 identified compounds can be divided into 11 chemical groups: aldehydes, saturated hydrocarbons, acetates, alcohols, terpenes, lactones, ketones, esters, alkenes, acids and miscellaneous compounds. These data and those from the literature on Dysdercus intermedius and…

Analysis of aroma compounds by APCI-ION TRAP MS : construction and validation of an interface for in vivo analysis of human breath volatile content

International audience

Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone

International audience

Advanced Analytical Methodology

International audience

Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area

Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfacto…

Le couplage CPG/IRTF dans l'analyse des aromes

National audience

Release of taste compounds during eating a processed cheese

National audience

4 hydroxy-5-methyl-3furanone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, two components of the male sex pheromone of Eurycotis floridana (Walker) (Insecta, Blattidae, Polyzosteriinae)

45 ref.; International audience

Emerging research approaches benefit to the study of cooked cured ham flavour

International audience

Chapter 68 - Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure

International audience; Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

Tandem mass spectrometry in the structural analysis of lipids

71 ref. chap. 7; International audience

Détermination of taste-active compounds in a bitter camembert cheese and evolution of their impact on taste during ripening

International audience

Berry aroma of wine: sensory and olfactory analysis

National audience

In vivo aroma release during eating of a model cheese : relationships with oral parameters

International audience

Sensory and instrumental characterisation of soft fruit notes in wine aroma

National audience

Study of peptides from hydrosoluble fraction of goat's cheese

National audience

Optimization of the ion plasma formation in a switchable reagent Ions (SRI) proton transfer reaction-mass spectrometry system

Les couplages CPG/SM et CPG/IRTF deux techniques dans l'analyse structurale des substances volatiles

National audience

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

Analysis of aroma compounds by APCI/MS : interface for in vivo analysis of human breath volatile content

National audience

Traditional and new analytical methodology

International audience

Structure elucidation by ion-molecule new reaction. A new approach for GC-MS applications

International audience

Flavour release using mass spectrometry: PTR-ToF versus APCI-ion trap

International audience

On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception

On-line aroma monitoring with mass spectrometry and link to flavor release and flavor perception. 250. american chemical society national meeting

Physico-chemical and perceptual origins of taste-aroma interaction

Cheese Flavour

This article is a revision of the previous edition article by J.-L. Le Quéré and P. Molimard, Volume 1, pp 330-340, 2002, Elservier Ltd.; International audience

Mesure des arômes

National audience

Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31 P and double-quantum filtered 23 Na NMR spectroscopy

The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-hard cheeses in a non-destructive way was studied. Two semi-hard cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in t…

Influence of flavour transfer between different gel phases on perceived aroma

International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…

Production of 6-pentyl-alpha-pyrone by Trichoderma sp. from vegetable oils

International audience

Resonance magnetique nucleaire et chimie structurale

National audience

Gas chromatography-Fourier transform infrared spectrometry. Applications in flavour analysis

21 ref. 10 graph.; National audience

Silver ion chromatography and gas chromatography-mass spectrometry in the structural analysis of cyclic dienoic acids formed in frying oils

The nature of the cyclic monoenoic fatty acids formed from linoleic acid in sunflower oil heated to 275°C has been determined by gas chromatography-mass spectrometry of the picolinyl ester derivatives, before and after hydrogenation and deuteration, and following simplification by silver ion high-performance liquid chromatography. In addition, they were examined by gas chromatography-Fourier transform infrared spectroscopy. Cyclopentene fatty acids (50% of the total monoenes) were formed from C-8 to C-12 and C-10 to C-14 of the original chain in equal amounts with unique stereochemistry. In some isomers the double bond appeared to remain in its original position, and in others it migrated t…

Competition between aroma compounds for the binding on beta-cyclodextrins : study of the nature of interactions

International audience